Seasoned Potato Wedges and Peas

8-10 yellow potatoes
3 tablespoons olive oil
2 cups snap peas
2 tablespoons Seasoning Mix

Cook potatoes for 8 minutes in microwave then slice like wedges. Lightly fry in olive oil and sprinkle with seasoning mix. Cook until slightly crispy and turn to other side. Toss with snap peas and continue to fry for 1 minute, turning twice. Do not overcook. Peas should be crisp.

Seasoning Mix
Blend together:
1/4 cup sun-dried tomatoes
2 teaspoons dried red chili
1 cup rock salt
2 tablespoons coarse pepper
1/2 cup dried rosemary
1/2 teaspoon dry mustard

And mix separately:
1 teaspoon basil
1 teaspoon lemon peel
2 teaspoons soy oil

Toss the dry ingredients with the oil mix. Bake at 325 degrees F. for 15 minutes on a cookie sheet. Store in an air-tight container to retain freshness.

(Source: "The Gathering of Friends, Vol. 1", Michelle Huxtable and Alyse Christensen, pg. 12)